Melt the butter in a large pan and gently fry the onion over a very low heat, stirring frequently, until very soft and golden brown (about 30min). Add the garlic and flour and cook for a further 1min, stirring, continuously.
Step 2
Pour in the wine, bring to the boil and bubble until the wine is reduced in volume by half. Add the stock, then tie the bay leaf, thyme and parsley sprigs together with a piece of string to make a bouquet garni and add to the pan with some seasoning. Bring to the boil then carefully transfer mixture to a slow cooker, cover and cook on Low for 3-4hr until the onions are meltingly tender.
Step 3
When ready to serve, preheat the grill to medium. Lightly toast the slices of baguette on both sides. Reheat the soup and adjust the seasoning. Discard the bouquet garni.
Step 4
Divide the soup among four ovenproof soup bowls. Float two or three slices of toast on each portion and sprinkle thickly with the grated cheese. Stand the bowls under the hot grill until the cheese has melted and turned golden brown. Serve immediately.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
